Step into the streets of tamil nadu or infact any region around south india, you wll find a variety of vada’s made in street corners in old fashioned food carts.
In this Keerai Vadai recipe, it replicates the street food of tamil nadu and is wrapped in the newspaper and a dollop of coconut chutney topped over it.
Many times when we deep-fry in refined vegetable oil, we notice the oil changes color and starts to turn black. Did you know, its not the case with Pure Olive Oil, it does not change color or turn black, keeping it perfect for reusing.
Serve Keerai Vadai with along with Dhaniya Pudina Chutney and Coconut Chutney and a cup of hot coffee as a tea time snack.
If you like this recipe, you can also try other Fritter recipes such as
Cuisine: South Indian Recipes
Course: Snack
Diet: Vegetarian
Equipments Used: Hard Anodised Deep-Fry Pan, KitchenAid Diamond Blender
Cooks in 30 M
Total in 170 M
To begin making the Keerai Vadai recipe, soak bengal gram for an hour or two in water.
Keep a tablespoon of soaked chana dal aside.
Add the remaining soaked bengal gram, chillies, onions, jeera, garlic, ginger and salt to a blender and blend it into a very coarse paste.
Add this into a mixing bowl. Add chopped spinach, the tablespoon of bengal gram and mix it well.
Heat Figaro pure olive oil in a deep frying pan on medium heat. Take approximately one tablespoon of the keerai vadai mixture in your hands. Try and make it as round as possible.
Flatten the keerai vadai lightly and drop it into the hot oil and fry it till it is golden and crisp. Remove it onto a kitchen towel to absorb the extra oil.
Serve Keerai Vadai with along with Dhaniya Pudina Chutney and Coconut Chutney and a cup of hot coffee as a tea time snack.